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Sandy's Slow-Cooked Chili Recipe

Sandy's Slow-Cooked Chili Recipe photo by Taste of Home

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This savory chili recipe from Sandra McKenzie, Braham, Minnesota is hearty and filling, and it will warm your guests up, too.

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Sandy's Slow-Cooked Chili Recipe

Prep: 25 min. Cook: 6 hours

Yield: 14 Servings

25 360 385

Ingredients

2 pounds ground beef
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With Johnsonville Italian Sausage.
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1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 ounces each) dark red kidney beans, rinsed and drained
2 cans (16 ounces each) light red kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 can (15 ounces) pizza sauce
1 can (4 ounces) chopped green chilies
4 teaspoons chili powder
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 6 hours. Yield: 14 servings.

Nutritional Facts 1 serving (1 cup) equals 183 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 409 mg sodium, 16 g carbohydrate, 4 g fiber, 16 g protein.

Originally published as Slow-Cooked Chili in Taste of Home October/November 2006, p23

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Reviews for Sandy's Slow-Cooked Chili

Sandy's Slow-Cooked Chili

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Reviewed on Oct. 05, 2010 by cpfd209

Made this recipe for the guys in my fire station for dinner. I substitute ground turkey for ground beef. The recipe has a great flavor and was not spicey even after adding some crushed red pepper. We all agreed this recipe is a keeper for our menu. Will make this recipe again.

Reviewed on Feb. 20, 2010 by cynsmom

We have made this twice now and will defintely make again. So good on a cold winter day served with shredded cheese on top and cornbread on the side. Yummy!

Reviewed on Jan. 23, 2010 by ahmom

very good.

Reviewed on Nov. 17, 2009 by justgottabezen

Best chili Ive had to date. I left it cooking overnight and let it sit for a few hours so the sauce would thicken. Had it with some cheese and sour cream. Delicious! It was gone the same day :)

Reviewed on Feb. 16, 2008 by mytom

I tried this recipie today, It's still in the crockpot but I took a little taste earlier. It's great. I used a little less chili powder (actually I used cayanne pepper) about 2 1/2 teaspoons. And I used no green chilies. I cut up one red pepper and but that instead. I like a little less hot chili. But never the less it is great. Easy to make and looking forward to sitting down to bowl of it with some corn bread.